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Description
Enjoy these moist and flavorful rhubarb muffins made with buttermilk. They’re perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped rhubarb
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, egg, buttermilk, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the chopped rhubarb.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter muffin, add an extra tablespoon of sugar.
- You can use frozen rhubarb if fresh is not available. Thaw and drain well before using.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg